«I'm hungry just looking at that picture» StumbleUpon 03/11/2008
Swiss Apple Pasta (page 2 of 2)Home >> Recipes
This dish is flavored with breadcrumbs. If you don't have any breadcrumbs on hand or just don't like industrial breadcrumbs, do as follows. Place thin bread slices in an oven heated to 60-80C° and let them dry for 30 minutes or as long as it takes for them to be totally dry and crumbly.
Place the dried bread slices in a mixer.
Close and mix vigorously until you reach the consistency you want.
Melt the butter in a large pan with a thick bottom.
Use a large spoon to delicately place the boiled spätzli into the frying pan and butter.
Move the spätzli around so that they are evenly coated with butter and gradually add the rest.
Swiss and German cooks rarely sauté spätzli but Alsatian chefs do. The sautéeing browns them and adds some crispiness and taste. I warmly recommend this although in Thurgau I don't think anybody does it. Move constantly to prevent any sticking.
When your spätzli start turning nicely brown on the ridges, add the breadcrumbs...
... and mix thoroughly.
Sprinkle with granulated sugar and cinnamon, toss and call your guests to the table.
... with vanilla ice cream for instance. Really delicious!
Since I published this article many people have asked me about my spaetzle scraper. I went back to the shop but they no longer stock it, and there is no marks of any kind on the utensil. Finally I found the exact same spaetzle scraper on Amazon.com for only $18!